Chocolate Chip Cookies:
Preheat your oven to 350
degrees F (180 degrees C). Line two
baking sheets with parchment paper.
In a large bowl,
whisk together the flour, baking soda, and salt.
In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add
the sugars and beat until
light and fluffy. Scrape down the sides and bottom of the bowl as needed. Add the egg, egg yolk,
and vanilla extract and beat until well combined.
Add the flour
mixture to the creamed mixture and beat just until incorporated. Stir or beat in
the chocolate chips. If the batter is quite soft, cover and refrigerate until
firm (about 30-60 minutes).
For large cookies,
take about 3 tablespoons (45 grams) of batter and form it into a round ball (can also
use an ice cream scoop). Place eight balls of batter on each baking sheet,
spacing them several inches apart (about 8 cm). With the palm of your hand,
gently flatten each ball into a round. Bake the cookies for about 12 - 14
minutes, or until they are golden brown around the edges but still a little soft
in the center. (The longer you bake the cookies the more crispy they will be.) Rotate
your baking sheet front to back about halfway through the baking time. Remove
from oven and place on a cooling rack. Let the cookies cool for a few minutes on
the baking sheet before transferring them to a wire rack to finish cooling.
Vanilla Cream Filling: In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand
mixer), beat the
shortening and butter until creamy and smooth. With the mixer on its
lowest speed, gradually beat in the confectioners' sugar. Increase
the speed to high, and beat until light and fluffy, about 3-5 minutes.
Then, with the mixer on low speed, beat in the vanilla extract and
slowly drizzle in the corn syrup. Continue to beat until the filling
looks like soft mayonnaise.
Take one cookie and spread about two tablespoons of
the filling on the flat side of the cookie. Top with another cookie.
The assembled cookies can be
covered and stored at room temperature, or in the refrigerator, for several days. Serve at room
Makes about 10 - 4
inch (10 cm) sandwich cookies.
View comments on this recipe on YouTube